You have two choices this evening.  Eggplant or Tilapia. I cut this salsa pretty much everyday at work so it haunts me enough to make it at home.   I did a variation of it by adding the muscat grapes and reducing it over heat to make it thicker then serving it warm.   The cucumbers are quick pickled Momofuku style.

I seared the eggplant then through it in the oven to finish. Crispy edges on top, nice and soft on the inside.  I cooked the fish the same way.

So the choice is yours, they’re both good!

Eric

Ingredients:

1 roasted red bell pepper
1 lb. stewed tomatillos
1/3 sweet onion
1 red bell pepper, not roasted
4 jalapenos
1 Anaheim Chili

Dice all ingredients

In blender:

1/3 sweet onion
2 tomatoes
3 garlic cloves
salt
vinegar

Blend all these ingredients together then pour over diced ingredients.

Eric

Both of these are a work in progress. The paste is using the hottest peppers in the world and the vinegar based aji dulce is using seasonal peppers found in Puerto Rico from my secret source. These two sauces are about as rare as they get! I’ll let you know how they turn out once they get a chance to set for a few days.

Ingredients:

Ghost Chili Paste

8 Ghost Chili’s Ground
Molasses
Tomato Sauce
Garlic Salt
Salt

Aji Dulce Hot Sauce

Distilled White Vinegar
11 aji dulce pods
Fresh Oregano
Fresh Cilantro
Fresh Garlic
Salt
1 lime, juiced

Weeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee!!!!!! I’m spicy!!

Eric

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Mindy is my wife and she made this fantastic salsa!

Ingredients:

1/2 papaya, seeds thrown away and inside scooped out to make its own serving dish
2 large mangoes, peeled and diced
4 jalapenos with seeds removed  (you can leave the seeds in for additional spice……this is Mindy making it, not me)
1/4 bunch of cilantro
1 white onion, diced
1 yellow bell pepper
1 red bell pepper
1 tomato, diced

Diced all the ingredients then take 1/4 of the mixture and place in a food processor and pulse it 3 or 4 times. Mix slightly blended with other 3/4 of salsa then serve!  It’s great to make this then place in your refrigerator overnight.
Enjoy,
Eric

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Better living through leftovers.

Ingredients:

-1/2 pound shrimp, finely chopped.  I used shrimp from my honey walnut shrimp recipe
-6 corn tortillas

Sauce

-3 tbsp. sour cream
-1 grated tomato
-1 Ancho Chili pod, grated
-1 jalapeno, diced
-1 tbsp. fresh cilantro, minced
-1 tsp. fresh oregano, minced
-1 green olive, minced

Grated sharp cheddar cheese

Wrap the corn tortillas in a paper towel then throw them in the microwave for 1 minute.  Pre-heat oven to 425F. Place some shrimp in the corn tortillas and arrange on a baking sheet. Place in the microwave for 8-10 minutes or until the edges of the corn tortillas turn a darker color.

Mix together the sauce ingredients then pour over the taquitos. Place the taquitos on a plate then pour the sauce, and cheese over them. Serve.

enjoy,

Eric

Ingredients:

-1 green bell pepper
-1 large mango
-1/2 bunch cilantro
-3 plum tomatoes
-4 jalapenos  (if you would like to take some of the heat off then remove the seeds and don’t add to mixture)
-1 green olive
-2 limes.  Zest them then pour juice in mixture
-Zest from a medium orange
-1 tsp. cayenne pepper
-1 tsp. salt
-1 tsp. sugar

Take about 1/4 of each ingredient and place in a blender, liquify. Dice the other ingredients and mix your liquified salsa with the larger chunk salsa.  Cover your mixture in a medium mixing bowl and place in refrigerator for 30 minutes to and hour. Stir and serve.

Enjoy,

Eric